Homemade Breakfast Sausage Recipe

Place 1 lb of ground pork into a mixing bowl. Add measured spices including salt, black pepper, sage, thyme, red pepper flakes, brown sugar, garlic powder, onion powder, and optional ground fennel seeds. Mix thoroughly but gently to combine flavors evenly without overworking the meat to maintain a tender texture.

Form the mixture into small patties approximately 2 to 3 inches in diameter and ½ inch thick. Alternatively, roll the mixture into logs for a traditional shape. Ensure the patties or logs are tightly packed but not overly compressed.

Arrange the shaped sausage on a baking sheet and refrigerate for at least 30 minutes. This resting time allows spice flavors to meld and helps the sausage hold together during cooking.

Heat a skillet over medium heat with a small drizzle of oil. Cook the sausage patties for 4-5 minutes per side until golden brown and cooked through. For logs, turn frequently to brown all sides evenly. Use a meat thermometer to verify an internal temperature of at least 160°F (71°C) for safety.

Remove sausages from heat and let rest for a few minutes to lock in juices, ensuring tender and juicy bites. Serve with desired sides or garnishes.